I had been yearning for the last couple of days to write down this post but never got around doing it. First it was BBC’s birthday on Friday, had a few friends coming in so was extremely busy with the preparations. Then came the weekend and we just relaxed and lazed around. Now with the week starting, am back to my journal with the latest recipe of my household – the Chicken Bharta made with minced chicken. A week ago I tried out this dish and it was a superb hit with BBC. Then I again made it on his birthday and I got the impression that it was a hit there too. So it deserves to be highlighted in my blog as well.
I am a big time chicken lover and Chicken Bharta once used to be my favorite restaurant food back in Kolkata, but surprisingly BBC had never had it before. So when we visit India next I need to ensure he has that and can then compare it with the home-made one. You see my husband is the best judge of my culinary skills. Anyways, whoever is reading this and is a non-veg lover, my suggestion is to try this recipe and am sure your folks are going to love this!
- Chicken – 500 gms
- Onions, finely chopped – 4-5 medium
- Tomato, finely chopped – 1 medium
- Green chillies, finely chopped – to taste
- Vinegar or lime juice – 1 tbsp
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Salt – to taste
- Turmeric powder – 1/2 + 1/2 tsp
- Red chilli powder – to taste
- Coriander powder – 1 tbsp
- Garam masala powder – 1 tsp
- Eggs, hard boiled – 2-3
- Tandoori masala – 1 tbsp (optional)
- Oil – 2 tbsp
- Cashew paste – 1 tbsp (optional)
- Butter – 1 tbsp (optional)
- Cashew, finely chopped – for garnishing (optional)
- Freshly chopped cilantro – for garnishing
- Mix salt and vinegar to the chicken, and set aside for 10-15 minutes.
- In a pressure cooker heat some water, add the chicken along with vinegar, 1/2 tsp turmeric powder, red chilli powder and cook for 4-5 whistles. This may vary so check accordingly and boil till cooked.
- Peel the boiled chicken from the bones and mince in a mixer. Preserve the stock. Boneless chicken is preferable for this preparation. Alternatively, using a sharp knife finely chop the chicken pieces into shreds.
- Heat oil in a pan, fry the finely chopped onions till color changes.
- Add green chillies, ginger and garlic paste and saute for a while.
- Add the chopped tomatoes, turmeric powder, coriander powder, red chilli powder, garam masala powder and tandoori masala and fry well until the oil is released.
- Add the minced chicken and mix well till all the spices are well blended with the chicken.
- Add the stock (from step 3) and stir well.Boil until it gets a thick gravy-like consistency.
- Add the boiled egg-yolk and mash it in and let it cook for a while.
- To make it richer add butter and cashew paste. Cook till the excess moisture is absorbed. (The egg yolk absorbs the excess water).
- Garnish with chopped cashew pieces, freshly chopped cilantro and egg whites cut into threads.
Serve hot with bread, paratha, naan or roti!